Author(s):
Deo S.K., Sakhale B.K.
Email(s):
shrutikadeo1@gmail.com
DOI:
10.52711/0974-360X.2025.00142 
Address:
Deo S.K.1*, Sakhale B.K.2
1Institute of Biosciences and Technology, MGM University, Aurangabad, 431005 (MS)
2University Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, University Campus, Jaisigpura, Aurangabad, 431004 (MS)
*Corresponding Author
Published In:
Volume - 18,
Issue - 3,
Year - 2025
ABSTRACT:
Citrus limetta, often known as sweet lime, is one of India's most important crops due to its high demand in the agro-processing industry. Peel of Citrus limetta has significant levels of polyphenolic chemicals that have pharmacological effects. In current study, the peel is valued for the bioactive compounds it contains. The total phenolic content (TPC) was 16.66mg GAE/g with an extraction yield of 12.91%. Radical scavenging activity (RSA) was 78.05%, total flavanoid content (TFC) was 9.59mg QE/g, and total phenolic content (TPC) was 9.59 mg QE/g. Sweet lime peel (SLP) extract was obtained by microwave-assisted extraction (MAE) in methanol.LC-MS/MS results showed 18 flavonoid compounds along with polyphenols like rutin, curcumin diglucoside, carotenoid, coumeroic acid, coumaric acids, flavonoid-7-o-glycosides, and Gardenin B that embrace anticancer, antimicrobial, anti-inflammatory, and antitumor activity. This method uses Q-TOF LC/MS with Agilent MassHunter Profiler software to investigate bioactive components in sweet lime peel.
Cite this article:
Deo S.K., Sakhale B.K.. Microwave -Assisted Extraction of Sweet Lime Peel and Quantification of its Bio-Actives using HRLC-MS/MS. Research Journal Pharmacy and Technology. 2025;18(3):993-0. doi: 10.52711/0974-360X.2025.00142
Cite(Electronic):
Deo S.K., Sakhale B.K.. Microwave -Assisted Extraction of Sweet Lime Peel and Quantification of its Bio-Actives using HRLC-MS/MS. Research Journal Pharmacy and Technology. 2025;18(3):993-0. doi: 10.52711/0974-360X.2025.00142 Available on: https://rjptonline.org/AbstractView.aspx?PID=2025-18-3-3
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